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Rice bran polysaccharide ameliorates ovalbumin-induced allergy and improves gut microbiota composition

Bingjie Chen Yongjin Qiao Chong Wang Xiao Wang Yi Zhang Linglin Fu

Food Science and Human Wellness2025，Vol.14Issue(8)：P.3029-3041,13.

Food Science and Human Wellness2025，Vol.14Issue(8)：P.3029-3041,13.DOI:10.26599/FSHW.2024.9250308

Rice bran polysaccharide ameliorates ovalbumin-induced allergy and improves gut microbiota composition

Bingjie Chen ¹Yongjin Qiao ²Chong Wang ³Xiao Wang ²Yi Zhang ²Linglin Fu³

作者信息

1. School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China Institute of Crop Breeding and Cultivation,Shanghai Academy of Agricultural Science,Shanghai 201403,China
2. Institute of Crop Breeding and Cultivation,Shanghai Academy of Agricultural Science,Shanghai 201403,China
3. School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China
折叠

摘要

关键词

Rice bran polysaccharide/Food allergy/Gut microbiota

分类

轻工纺织

引用本文复制引用

Bingjie Chen,Yongjin Qiao,Chong Wang,Xiao Wang,Yi Zhang,Linglin Fu..Rice bran polysaccharide ameliorates ovalbumin-induced allergy and improves gut microbiota composition[J].Food Science and Human Wellness,2025,14(8):P.3029-3041,13.

基金项目

provided by the Shanghai Agricultural Science and Technology Innovation Program(Shanghai Agricultural Science I2023007) （Shanghai Agricultural Science I2023007）

the Zhejiang Provincial Natural Science Foundation of China(LZ23C200001) （LZ23C200001）

Shanghai Agricultural Products Preservation and Processing Professional Technical Service Platform(21DZ2292200) （21DZ2292200）

Agri-food Storage and Processing Engineering Technology Research Center of Shanghai(19DZ2251600). （19DZ2251600）

Food Science and Human Wellness

ISSN：2097-0765

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